Blueberry Lemon Yoghurt Cake

Indulge in this healthy substitute to a blueberry pie. Made with whole wheat flour, olive oil, lemon and yoghurt, this is a treat without the guilt.

To make Blueberry Lemon Yoghurt Cake, you will need:

• 1½ cups white whole wheat flour plus more for dusting
• 2 teaspoons baking powder
• ½ teaspoon fine grain sea salt
• 2 medium lemons, to be zested and juiced
• 1 cup sugar
• 1 cup Greek yoghurt
• 3 large eggs
• ½ teaspoon pure vanilla extract
• ½ cup extra-virgin olive oil
• ½ cup New Zealand frozen blueberries
• 2 teaspoons honey

How to make Blueberry Lemon Yoghurt Cake,

1. Preheat the oven to 180 degrees Celsius. Generously butter and flour a 8½ by 2½-inch loaf pan.
2. Whisk together the flour, baking powder, and salt.
3. Pour the sugar into a separate mixing bowl. Grate all the zest from the lemons. Rub the zest into the sugar until the sugar is yellow and fragrant. Add the yoghurt, eggs and vanilla to the sugar mixture. Whisk well, until combined.
4. When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. In a separate bowl, toss the frozen New Zealand blueberries with about one teaspoon flour. Gently fold the blueberries into the batter.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
6. Let the cake cool in the pan for 30 minutes. Meanwhile, warm 2 tablespoons lemon juice and two teaspoons honey just long enough for you to whisk the honey into the juice. You can do this in your smallest saucepan over medium-low heat. Using a pastry brush, brush the lemon-honey glaze on top of the warm cake. Repeat until you have no more liquid left.
7. Run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate or cutting board upside down over the loaf pan and carefully turning it over. Turn the cake back onto a flat surface to cool completely. Then slice and serve with more greek yoghurt.

 Prep time: 15 Minutes / Cook Time: 50 mins / Serves 12

More recipe inspiration at http://www.blueberriesnz.co.nz/